Soft raspberry ice cream with whipped coconut cream and hazelnuts
3 ripe avokados
500 g frozen raspberries
1 tsp pure vanilla powder
fresh dates, pitted (use more for a sweeter taste)
1 1/2 dl coconut cream
1 dl pomegranate seeds
1/2 dl toasted hazelnuts, skin removed
2 tbsp cacao nibs
Fresh lemon balm
Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.
Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.
Divide in to 4 small (or 2 big if you’re on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!